The 1901 Cookbook Archive
No. 564 — Boiled Chestnuts
English historical translation of Molokhovets recipe No. 564 from the 1901 Russian cookbook, retaining original methods and measures.
Cover two Russian pounds of chestnuts with cold water. When it boils, cook for at least a quarter of an hour. Test one or two; if soft, drain the water.
Cover the pan and leave it at the edge of the stove for five minutes. Serve the chestnuts in a napkin as a separate dish, with fresh butter on the side.
Chestnuts boiled in the same way but left whole, rather than rubbed through a sieve, may be used to stuff a raw turkey and then roasted together with it.
Historical editorial note: A turkey stuffed in this way must meet modern safe internal cooking temperatures.
Original source: Read Russian recipe No. 564. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.